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Absolutely delicious but still not a truely authentic steak Diane sauce.
Made this sauce last night for our Porterhouse Steaks and OMG!!…Best Diane Sauce I have ever had!!
My girlfriend and I made this dish after having this in New York. It was fantastic.Enjoy
Gorgeous plate! Can you share who the maker is? The recipe is going in my keeper file. Thanks.
Hi Lesley, the plate pattern is Burleigh for Williams Sonoma Home. I think I picked it up on sale a few years ago. So glad you like the recipe!
I made this tonight with boneless rib eyes in my 12″ cast iron skillet. My husband is not a fan of dijon mustard so I cut it to 1 teaspoon. It was delicious!! I paired it with creamed spinach and mashed rutabaga. (I try to eat low carb) This recipe is a keeper!! Comfort food at it’s best!
Steak Diane was fantastic!I did kick it up a little by marinating the steak in brandy and adding a little garlic. My only regret is that I forgot to make bruschetta to accompany it!
I’m so glad you liked it Scott!
I made this last night for the first time ever. All I did different was I added sautéed gourmet mushrooms, and horseradish dijon (because it’s what I had) All I can say is that it was absolutely amazing!!! Made it with NY strips, however next time I plan on using filets. Any good cut of beef would work though. Made some creamy, cheesy spinach with it to go on top of.. unbelievable. Will make this again and again. Thank You Thank You Thank You!!!!!
I made this for my wife last evening. The first time either had tried this dish. She made me write it down and put it some place safe, it was that good. I used brandy and 8 oz of fresh sliced mushrooms with our rib eye steaks. The pre-seasoning was done with Ted’s Montana Grill Seasoning Spice (found recipe on internet). We use it on all red meat dishes. I let that sit on the meat a minimum of 6 hours.
do you keep the meat at room temperature for the 6 hours? thank you!
No, it was chilled and covered then brought to room temp.
When my wife & I were married in 1982, we had dinner and she ordered Steak Diane. She had not had it again until I fixed it for her on our 32nd anniversary this year. It turned out superb and it was a joy to watch her enjoy it. Thank you for posting this.
Congratulations and Happy Anniversary Bob!
Your version of Steak Diane sounds delicious and I’m going to try it. I have always made it with thinly sliced boneless shell steak. Then I pound it even thinner and pan fry it. Instead of the cream, it make the sauce with a few dollops of chilled Campbell’s beef consomme (with gelatin). I know–salty as all get out, so I don’t use any salt on the steak. I use the rest of your ingredients and flambe it with cognac. That very thin steak which, of course, cooks through, also develops a crusty edge and is quite good.
Excellent recipe and very easy. Made lyonnaise potatoes to go with this and it all came out incredible! Definitely a keeper recipe. I did not try it, but like the idea of using the evaporated milk to perhaps lower the calorie count. I will try that next time.
I tried this last night!
AMAZING thank you!
I made this for dinner on Saturday. Excellent, and simple!
Jim – I believe you mean ‘evaporated’ not ‘condensed’ milk. Condensed is heavily sweetened.
Will definitely try this version very soon.
I am always trying to incorporate veggies into dishes with red meat (my thinking being that I’ll eat less red meat that way). Might try adding some mushrooms into the sauce. I’ll let you know how it turns out…
I used fresh mushrooms and it was a great addition.
My wife and I made this amazing dish last night with great apprehention as that we both have neoither had this before. But after the simple recipie that you have here we have wondered why we havent tried this before. Great recipie and thank you for another wonderful dish that we have added to our dinner items that we constantly rotate through. this will be one that we definitly have again and again and again.
For those who find buying a whole container of heavy cream a waste you can make creme fraiche by just putting the cream in a jar and adding a couple of tablespoons of yogurt or buttermilk and leave it on the counter for a couple of days.
you can freeze it in ice trays, with plastic wrap over the top, till you need it,last about 2-3 months
I didn’t have tomato paste or Worcestershire sauce on hand so I substituted with ketchup and soy sauce. It turned out so delicious! I’m definitely saving this recipe – one of the best steak sauces I’ve found.
In step 4, it says stir until the cognac is almost evaporated. How do I know when it is almost evaporated? I’ve never tried this before but, it sounds interesting.
When there is hardly any liquid left in the pan, you are ready for the next step. ~Elise
Evaporated means no liquid is left.
Very tasty! Thanks